Vietnamese Meatball Soup?

Question

There's this Vietnamese soup that I LOVE. The brooth is a bit sweet and there's meatballs in it...and even they are a little sweet. Then there's all sorts of veggies in it...lots of bean sprouts. I don't have them add the noodles. Can anyone tell me how to make this at home? Thank you soooo much!

Answer 1

Meatball Soup (Bo Vien)

Ingredients:

For The Meatballs

1 pound ground beef

2 tablespoons fish sauce

2 tablespoons soy sauce

1 teaspoon Asian sesame oil

1 teaspoon cornstarch

1 teaspoon salt

¼ teaspoon black pepper

For The Soup

4 cups chicken broth or stock

1 tbsp fish sauce

1 tbsp soy sauce

1 tsp Asian sesame oil

¼ tsp black pepper

2 tbsp thinly sliced green onion

2 tbsp coarsely fresh cilantro

Directions:

To make the meatballs, combine the ground beef with all its seasonings in a medium bowl and mix to blend well. Shape into meatballs, using about tablespoon of the mixture for each one. You should have 25 to 30 meatballs.

To make the soup, bring the broth or chicken stock to a rolling boil in a medium saucepan over high heat. Drop in half the meatballs, and cook, stirring now and then, until cooked through, 3 to 5 minutes. Transfer to a bowl with a slotted spoon, cook the remaining meatballs in the broth, and transfer them to the bowl as well.

Season the broth in the saucepan by stirring in the fish sauce, soy sauce, sesame oil, and pepper. Return the meatballs to the broth and heat through. Sprinkle with the green onion and cilantro. Serve hot.

http://vietnameseportal.com/recipe/Soups...

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Answer 2

http://search.yahoo.com/search?search=vi...

http://search.yahoo.com/search?ei=UTF-8&...

Bo Vo Vien - Vietnamese Beef Ball Soup

Ingredients

# 1 lb chuck steaks

# 1/2 teaspoon pepper

# 1 teaspoon salt

# 1 tablespoon cornstarch

# 1 tablespoon oil

# 1 teaspoon baking powder

# 1/3 cup chopped green onions

# 1/2 cup fresh cilantro stems

# sesame oil

# 1/4 cup hoisin sauce

# 1/4 cup black bean sauce

# 1 tablespoon lemongrass, minced

# 1/4 cup hot chili sauce(Sriracha)

Directions

      1

      Slice meat thinly; mix with pepper, salt, cornstarch, oil, and baking powder.

      2

      Let meat stand for 1 hour, then place meat in a plastic ziplock bag and set in freezer for 45 minutes, turning each 10 minutes to keep from freezing.

      3

      Remove from freezer and mince very fine in small quantities, or grind in a mortar.

      4

      Boil 2 cups of water in a saucepan, then reduce to a simmer.

      5

      Mix 1 cup of cold water with 1 teaspoon salt; oil your hands, and place about a tablespoonful of meat in your palm and squeeze tightly.

      6

      Dip soup spoon into salty water, then use to lower meatball into boiling water; remove meatballs when they turn white or rise to the surface.

      7

      Repeat method until all meatballs are finished.

      8

      After all the meatballs are done, add 1 quart of water and 1 teaspoon of salt to the water and bring to a boil.

      9

      Skim off the foam.

      10

      Reduce the heat to low, add the beef balls to the stock and simmer for 3-5 minutes.

      11

      To serve, put 5-6 beef balls and some soup in a bowl and sprinkle with some green onions, chopped cilantro, and 1-2 drops of sesame oil.

      12

      Make 3 bowls of dipping sauces for the meatballs: 1 with hoisin sauce, 1 with black bean sauce, and 1 with Sriracha chile sauce and lemongrass stirred together.

  13.

      Sip the soup and dip the meatballs into the bowls of dipping sauces.

http://www.recipezaar.com/35726

Answer 3

While that recipe is nice, all you need is to go to your local Vietnamese or Asian food store they have meatballs in the freezer section all ready cooked and ready for soups or braises, and the stock is the same as that used for PHO, I make a have homemade (1 can of chicken and beef broth with water) with a cube or 2 of PHO base, to make the meatballs when there available made is silly and a waste of time, but even a bit of burger meat, soya sauce, cornstarch, sugar and fish sauce, garlic (the roasted one for the Asian store), an egg white, buzzed in a food processor fine, then cook them in same stock and add them to the soup when finishing.

I have this soup alot or one with the tripe and tendon added, I like the noodles, but prefer the broad ones. Lots of cilantro, Thai/Vietnamese basil, lime juice and a chili or 2.